Decorating, in my experience, is also best left to the professionals. I still shudder when I recall my attempt at late 90s dappling using a bathroom sponge and a tester paint pot. That Changing Rooms programme has a lot to answer for.

I once had the pleasure of being made up by a professional (cheap client with no budget for extras = Holly plays housewife at a dinner party in the background of an advert) and though sceptical at first, the make up artist in question took years off me, and all without the use of chemicals/injections. The lady was a goddess.

It seems food styling should be left to the professionals too. Look at the picture the food stylist took of my Apostle scone loaf, then if you can bear it, watch the video of the one I made. That’s all I’m saying.

Anyway, the point is that the scone loaf tastes lovely. It really is the taste and smell of Easter. Best eaten fresh with a little butter, maybe some clotted cream or even some marmalade. (Though pretty good toasted for breakfast the next day too.)

Preheat the oven to Gas 7/220C and check the rack is in the centre of the oven. Lightly grease a baking tray with a little butter or margarine. Mix the flour, baking powder, mixed spice and zests in a large bowl. Rub in the margarine or butter with your finger tips until it resembles breadcrumbs. Stir the almonds, cranberries, ginger, apricots and raisins in well so they’re all coated in the flour mixture.

Pour the milk over the mixture and pull together with a blunt table knife. Once combined use your hand to pull the scone together. The less handling the better when making scones so don’t mix or knead vigorously.

Place the scone dough on your tray and shape with your hands into a loaf shape about 1 inch thick. Score the top with a sharp knife, about a quarter of the way down, in a zig-zag fashion to make 11 triangles (one for each Apostle, to break off easily.) Bake immediately for between 20 – 25 minutes until golden all over. Dust with icing sugar if you wish.

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I made this Scone Loaf over Easter and it has now become a firm family favourite. The excellent video was a huge help and I particularly liked the tip about keeping the handling to a minimum. Thank you very much for such a super idea, your’e a genius Holly.

You shouldn’t be so hard on yourself, I was just sat here thinking how stunning that blue table cloth looked next to the golden scones! I watched your (marvellous) video about this on You Tube and really like the practicality of this recipe, especially cos I dont’ even need to cut them out.

Holly you are my most favourite baker on the gbbo and in all time. So I would really apreciate it if you would take the time to follow my blog and vsit it http://www.smallboybigkitchen.blogspot.com. Coming from such a inspiring baker like you i would feel so special and happy if you would be interesting in my blog. I do think my baking does look quite neat and i hope you like it. :)

I made this for my Mum yesturday. didn’t use all the dried fruit that you suggested (she is fussy and she didn’t have them anyway!) I used sultanas and glace cherries.
My mum loved it, although I found that it could have done with a bit of sugar in the mix. Was tasty with a bit of jam!

I’m a mum of 3 boys, a cookbook writer and also a finalist on the 2011 Great British Bake Off.
I’ve decided to record the recipes I use, partly to save them somewhere and partly in case someone else might like to use them...
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